Hi! We really liked this super easy InstaPot soup. I topped with diced jalapeños, cilantro and green onion. Croutons or feta cheese would be delish too. Also, fair warning- I don’t measure stuff often so just use your best judgement and yeet (is this what the youths are saying now? Unclear) some ingredients in. It’ll be fine, promise.

Ingredients
1 onion, diced
Garlic. I use so much garlic. Use whatever you want. I use enough to ward off people with my garlic breath, if I’m being honest. My husband really loves it and is totally turned on by the fact I could eat garlic raw.
Ginger. Again, I use like 2 tablespoons crushed ginger or however much the spirit leads in that moment. You never know.
1.5 cups unsweetened almond, oat or coconut milk
1.5 cups veggie broth
2 tablespoons peanut butter
3 tablespoons red curry paste
Salt and pepper to taste
1lb ish carrots, coarsely chopped

Directions
Set InstaPot to sauté and add onion, garlic and ginger with some olive oil. Sauté around 3-5 minutes or until fragrant.
Turn off sauté. Add the rest of the ingredients, set to manual high pressure for 15 minutes. Do a quick release when finished. Blend once cooled a bit- an immersion blender WILL change your life for this.
Add whatever you think it needs more of- salt and pepper, cayenne for more spice, some extra garlic. Scoop up and enjoy!